EatinEatOut : Summer 2012
WWW.EATINEATOUT.CA 37 Cut lobster tails in half lengthwise (remove vein) and cut into 1/2-inch thick pieces. In a small saucepan over medium high heat, add 1/2 cup of the watermelon pulp, sugar, lavender and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes. Place strainer over a large bowl and pour syrup mixture through, straining out lavender flowers. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended. Pour into container, cover, place in freezer. When semi-solid, put into food processor and pulse to remove chunks. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon and a lavender flower. Makes 4-8 servings. 4-1/2 cups puréed watermelon pulp, divided 1/2 cup sugar (or part sweetener) 1 tsp culinary edible lavender 1/8 tsp salt 2 tbsp lemon juice 2 tbsp vodka A refreshing treat, this recipe o ers a unique blend of nutrient-rich watermelon and aromatic lavender in a light palette- pleasing sorbet. Add a touch of watermelon or citrus avoured vodka to enhance the avour.